| Autor: |
Andi Pallawa, Nadirah B., Salengke, Pirman |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2596 Issue 1, p1-6, 6p |
| Abstrakt: |
Several essential reactions, such as Maillard and amadori degradation, occur inside cocoa beans during the roasting process. The acidity formed during fermentation decreased, and the distinctive chocolate aroma increased, indicating the quality of the raw. These reactions convert chemical groups such as amino acids and reducing sugar into flavor compounds and provide delightful taste and aroma. This study was designed to determine the effect of the roasting process on reduced sugars and amino acids; two critical groups of chemical compounds play essential roles in developing chocolate flavor and aroma. Roasting was performed using a rotating drum roaster. Reducing sugar and amino acids were analyzed using Nelson-Somogy spectrophotometry and Liquid chromatography-mass spectrometry (LC-MS) methods. The results showed that the roasting of fermented cocoa beans caused a reduction of about 0.27% in reducing sugar after 18-minute roasting; on the other hand, total amino acids content increased nearly 5.92% during roasting. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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